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DIRECTIONS

For serving at tea: Sift flour, baking soda, salt into mixing bowl. Add honey, enough buttermilk to make batter into pancake consistency. Heat griddle and grease lightly. Drop batter on griddle by spoonfuls. When bubbles appear all over surface, turn and brown other side. Butter pancakes as they are done. Serve pancakes with sugar sprinkled on top.

For serving at breakfast: Omit honey from batter. Fry on griddle greased with bacon drippings.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965